Eggplant and Tomato Casserole (with bacon)
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Check out this eggplant and tomato casserole topped with shredded cheese and bacon. The base has the flavors of Grandma’s stewed tomatoes with the addition of cubed eggplant. This makes a tasty side dish for any meal.
Ingredients for Casserole with Eggplant and Tomatoes
- Eggplant, peeled and cubed
- Canned, diced tomatoes
- All Purpose Flour
- Onion, chopped
- Green Pepper, diced
- Cheddar Cheese, shredded
- Buttered Bread Crumbs (optional)
- Bacon, cooked crisp and crumbled
- Salt and Black Pepper
Cheesy Eggplant Casserole with Bacon
I’ve had a plethora of eggplant lately from my Purdue University CSA bag, so I’ve been looking for new ways to put it to use. Luckily, I had marked this page in my Brown Country Cookery cook book. The author refers to it as Eggplant Delight, but it’s really just an old fashioned eggplant casserole with bacon and cheese.
The flavors of it remind me of my Grandma’s stewed tomatoes, which is one of my favorite recipes ever. That’s because the base of the recipe is canned tomatoes, onion and green peppers. These three ingredients create a tasty sauce around the steamed eggplant.
Then, the eggplant tomato casserole gets topped with shredded cheese, buttered breadcrumbs and fried bacon. It results in a wonderful side dish that would go along with almost any dinner.
How to make eggplant tomato casserole?
Step by Step Instructions
- Fry bacon crisp; crumble into small pieces and set aside for later.
- Preheat oven to 350 degrees F. Prepare an 8×8 inch baking dish or a 1 1/2 quart baking dish by spraying with nonstick cooking spray.
- Steam the cubed and peeled fresh eggplant for 5 minutes.
- Meanwhile, drain the canned tomatoes, saving the liquid. Place the liquid in a saucepan, and dissolve flour into the tomato juice over low heat, whisking the entire time.
- Once combined, add the drained tomatoes, onions, peppers, and salt and pepper, to taste. Stir to combine.
- Simmer for 5 minutes; add steamed eggplant cubes.
- Pour into prepared baking dish. Sprinkle with shredded cheese. If desired, add buttered breadcrumbs (1 tablespoon butter melted combined with 1/4 cup bread crumbs.)
- Bake for 40 minutes; top with crumbled bacon, and cook for an additional 5 minutes.
Storage Instructions
Let leftovers cool. Cover tightly with plastic wrap or transfer to an airtight container, and store in the fridge for up to a week.
For the full ingredient amounts and recipe steps for eggplant casserole with tomatoes, scroll to the recipe card at the bottom of this post.
Recipe FAQs
- I use American eggplant, but feel free to use a Japanese eggplant or other varieties.
- Use a vegetable peeler to easily peel the eggplant.
- I do not salt the eggplant for this recipe.
- Breadcrumbs are optional. Use cracker crumbs, traditional breadcrumbs, panko or crushed cornflakes.
- Season to taste with salt and black pepper.
Recipe Variations
- Use any color of bell peppers including red peppers, orange peppers or yellow peppers.
- Add more veggies to your tastes. Mushrooms would be a lovely addition.
- Instead of using diced tomatoes, use stewed tomatoes or whole tomatoes. If using whole, crush them first.
- Any type of cheese would be tasty including sharp cheddar cheese, mozzarella cheese, parmesan cheese, Colby jack cheese, etc.
- Add a teaspoon of sugar to the mixture to even out the acid of the canned tomatoes.
- Try adding fresh herbs or dried herbs to your taste. Basil, dill, parsley, rosemary, thyme, etc. would work.
- To make this a main course, serve over cooked rice or buttered pasta.
- Have extra tomatoes? Make some homemade salsa.
Eggplant Recipes
Old Fashioned Stewed Recipes
Eggplant and Tomato Casserole (with bacon)
Ingredients
- 1 large Eggplant peeled and cubed
- 16 ounces Canned, Diced Tomatoes
- 2 Tablespoons All Purpose Flour
- 1 medium Onion chopped
- Salt and Pepper to taste
- 1 Green Pepper diced
- 1/2 cup Cheddar Cheese shredded
- 1/4 cup Buttered Bread Crumbs optional
- 4 strips Bacon cooked crisp and crumbled
Instructions
- Fry bacon crisp; crumble into small pieces and set aside for later.
- Preheat oven to 350 degrees F. Prepare an 8×8 inch baking dish or a 1 1/2 quart baking dish by spraying with nonstick cooking spray.
- Steam the cubed and peeled fresh eggplant for 5 minutes.
- Meanwhile, drain the canned tomatoes, saving the liquid. Place the liquid in a saucepan, and dissolve flour into the juice over low heat, whisking the entire time.
- Once combined, add the drained tomatoes, onions, and peppers. Add salt and pepper, to taste.
- Cook for 5 minutes; add steamed eggplant.
- Pour into prepared baking dish. Sprinkle with shredded cheese. If desired, add buttered breadcrumbs (1 Tablespoon butter melted combined with 1/4 cup bread crumbs).
- Bake for 40 minutes; top with crumbled bacon, and cook for an additional 5 minutes.
Notes
-
- I use American eggplant, but feel free to use a Japanese eggplant or other varieties.
- Use a vegetable peeler to easily peel the eggplant.
- I do not salt the eggplant for this recipe.
- Breadcrumbs are optional. Use cracker crumbs, traditional breadcrumbs, panko or crushed cornflakes.
- Love eggplant? Try this old fashioned eggplant recipe!
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
What to make with eggplant and tomatoes?
Eggplant and tomatoes can be combined to make a tasty casserole. Start by stewing the tomatoes, onion, and green pepper in olive oil or butter. Combine with cubed eggplant that’s been steamed for 5 minutes; simmer until thickened. Pour the eggplant mixture into a greased 8×8 inch pan, and then top with your favorite casserole toppings such as cheese, fried bacon or buttered breadcrumbs. Bake until bubbly at 350 degrees F.
